Creamy Lemon Pasta with Tuna
This creamy lemon pasta with tuna recipe is great for springtime menus with fresh asparagus perfectly complementing the tuna, tomatoes, pasta, and sauce.
Ingredients
- 1 (66.5 oz) can Chicken of the Sea® Chunk Light Tuna in Water, drained
- 3 lbs. thin spaghetti
- 6 Tbsp butter
- ¼ c minced garlic
- 3 pints heavy cream
- 6 c Parmesan cheese
- 2 Tbsp lemon zest
- ½ c lemon juice
- 1 ½ tsp salt
- 1 ½ tsp white pepper
- 4 pints sliced cherry tomatoes
- 3 ¼ lbs asparagus spears cut into 1-2 inch pieces
- 1/3 c olive oil
- additional parmesan cheese
- fresh ground pepper
Instructions
- In a large pot over high heat bring about 2 ¼ gallons of water to a boil. Add the spaghetti and cook until noodles are tender. Strain and set aside.
- Melt the butter over medium heat, add the garlic cloves and cook until fragrant.
- While the sauce is cooking prepare the asparagus. Heat a lightly oiled griddle over medium heat. Add the asparagus and season with salt and pepper. Cook for 5-7 minutes until desired tenderness is achieved.
- Add the noodles to the sauce and stir until coated. Stir in the Chicken of the Sea® Chunk Light Tuna in Water. Top the pasta with sliced tomatoes and cooked asparagus. Serve warm.
- Top with additional parmesan cheese or fresh ground black pepper.
